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J Hidalgo

Showing results (131-140 of 554) with videos related to

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Food Chemistry|April 5, 2017
Protective effect of phenolic compounds on carbonyl-amine reactions produced by lipid-derived reactive carbonylsFrancisco J Hidalgo, Rosa M Delgado, Rosario Zamora
Neuroscience Letters|March 21, 1998
The action of diltiazem and gallopamil (D600) on calcium channel current and charge movement in mouse Purkinje neuronsR Bournaud, J Hidalgo, K Melliti, et al.
Bulletin of Environmental Contamination and Toxicology|September 24, 2004
Toxic effects of ammonium nitrate fertilizer on flexible-shelled lizard eggsA Marco, J Hidalgo-Vila, C Díaz-Paniagua
Journal of Agricultural and Food Chemistry|May 10, 2007
Effect of tocopherols in the antioxidative activity of oxidized lipid-amine reaction productsFrancisco J Hidalgo, M Mercedes León, Rosario Zamora
Free Radical Research Communications|January 1, 1990
Vitamin E-supplemented diets reduce lipid peroxidation but do not alter either pituitary-adrenal, glucose, and lactate responses to immobilization stress or gastric ulcerationA Armario, L Campmany, M Borras, et al.
The Biochemical Journal|June 1, 1996
Degradation of aggrecan precursors within a specialized subcompartment of the chicken chondrocyte endoplasmic reticulumM Alonso, J Hidalgo, L Hendricks, et al.
Food Chemistry|September 13, 2014
Strecker aldehydes and α-keto acids, produced by carbonyl-amine reactions, contribute to the formation of acrylamideRosario Zamora, Rosa M Delgado, Francisco J Hidalgo
Biochimica Et Biophysica Acta|March 1, 1990
Oxidant-induced haemoprotein degradation in rat tissue slices: effect of bromotrichloromethane, antioxidants and chelatorsF J Hidalgo, R Zamora, A L Tappel
Food Chemistry|May 14, 2026
Acrylamide formation in table olivesFrancisco J Hidalgo, Mercedes Brenes-Álvarez, Rosario Zamora
JAMA|October 5, 1994
The efficacy of zidovudine is time limitedR D Moore, R E Chaisson, J Hidalgo
Pageof 56

Showing results (131-140 of 554) with videos related to

Sort By:
Pageof 56
Food Chemistry|April 5, 2017
Protective effect of phenolic compounds on carbonyl-amine reactions produced by lipid-derived reactive carbonylsFrancisco J Hidalgo, Rosa M Delgado, Rosario Zamora
Neuroscience Letters|March 21, 1998
The action of diltiazem and gallopamil (D600) on calcium channel current and charge movement in mouse Purkinje neuronsR Bournaud, J Hidalgo, K Melliti, et al.
Bulletin of Environmental Contamination and Toxicology|September 24, 2004
Toxic effects of ammonium nitrate fertilizer on flexible-shelled lizard eggsA Marco, J Hidalgo-Vila, C Díaz-Paniagua
Journal of Agricultural and Food Chemistry|May 10, 2007
Effect of tocopherols in the antioxidative activity of oxidized lipid-amine reaction productsFrancisco J Hidalgo, M Mercedes León, Rosario Zamora
Free Radical Research Communications|January 1, 1990
Vitamin E-supplemented diets reduce lipid peroxidation but do not alter either pituitary-adrenal, glucose, and lactate responses to immobilization stress or gastric ulcerationA Armario, L Campmany, M Borras, et al.
The Biochemical Journal|June 1, 1996
Degradation of aggrecan precursors within a specialized subcompartment of the chicken chondrocyte endoplasmic reticulumM Alonso, J Hidalgo, L Hendricks, et al.
Food Chemistry|September 13, 2014
Strecker aldehydes and α-keto acids, produced by carbonyl-amine reactions, contribute to the formation of acrylamideRosario Zamora, Rosa M Delgado, Francisco J Hidalgo
Biochimica Et Biophysica Acta|March 1, 1990
Oxidant-induced haemoprotein degradation in rat tissue slices: effect of bromotrichloromethane, antioxidants and chelatorsF J Hidalgo, R Zamora, A L Tappel
Food Chemistry|May 14, 2026
Acrylamide formation in table olivesFrancisco J Hidalgo, Mercedes Brenes-Álvarez, Rosario Zamora
JAMA|October 5, 1994
The efficacy of zidovudine is time limitedR D Moore, R E Chaisson, J Hidalgo
Pageof 56